Honey Macaroonies
Indulge in the sweet simplicity of Honey Macaroonies, a delightful twist on classic coconut macaroons that trades refined sugar for golden, all-natural honey. Made with just five wholesome ingredients—shredded coconut, honey, fluffy whipped egg whites, vanilla extract, and a pinch of salt—these chewy, golden mounds boast a naturally sweet and nutty flavor. Perfectly crisp on the outside and tender on the inside, these macaroons are irresistibly satisfying as-is or decadently upgraded with a drizzle or dip of velvety dark chocolate. Ready in under 40 minutes, this easy, gluten-free dessert is ideal for quick baking projects, sweet snack cravings, or elegant treats to share. Whether enjoyed at your next gathering or savored solo with a cup of tea, Honey Macaroonies are guaranteed to become your go-to indulgence!
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Recipe Information
Ingredients
- 3 cups Shredded coconut (unsweetened)
- 0.5 cup Honey
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 ounces Dark chocolate (optional, for dipping)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, honey, vanilla extract, and salt. Stir well until the coconut is evenly coated in honey.
In a separate bowl, use an electric hand mixer or whisk to beat the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
Using your hands or a small cookie scoop, form the coconut mixture into heaping tablespoon-sized mounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18–20 minutes, or until the tops are lightly golden brown.
Remove the baking sheet from the oven and allow the macaroons to cool completely on the parchment paper.
If desired, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 15-second intervals, stirring often.
Dip the bottoms or drizzle the cooled macaroons with the melted chocolate, then place them back on the parchment paper to set. Refrigerate for 10–15 minutes if needed to speed up the chocolate setting process.
Store the Honey Macaroonies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.4 g | 358% | |
| Saturated Fat | 231.7 g | 1158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 143.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
